This is a sufficiently sour loaf to satisfy your craving for rich, tangy sourdough. The oil and milk lend a lighter texture and even crumb pleasing when you prefer something a little less rustic.
Day 1
Combine 1 cup Rye Starter, 2 cups milk or buttermilk, 2 Tbsp sugar and 2 cups bread flour. Cover and ferment 8-12 hours.
Day 2
Add 5 cups bread flour ( enough to make a workable dough), 2 teaspoons instant yeast, 2 Tbsp salt, and 1/3 cup oil. Knead 7 minutes until smooth and satiny. Allow to rise about 2 hours. Divide dough and shape into three loaves. Allow to rise over the edges of the bread pan, about an hour. Bake at 375F for 35 minutes.
1 comment:
Christie, you are the born homesteader gifted with the ability to describe what you do in an entertaining and educational way! Love exchanging thoughts and ideas with you! I look forward to the grape starter!
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